- Low Glycemic Index
- Deliciously sweet
- Nutrient Dense
- Digestive Friendly
- Mineral Rich
- Metabolized Slowly
Organic Coconut sugar is a delicious, all natural and minimally processed sweetener made from the fresh sap of coconut blossoms. Its superb taste is complex, similar to the earthy caramel-like sweetness of brown sugar.Organic Coconut sugar is rich in nutrients, retaining the vitamins minerals and antioxidants of the mighty coconut tree. Organic Coconut sugar is great alternative to cane sugar and other sweeteners. This remarkable sweetener has low glycemic index andis metabolized slower than cane sugar, providing more steady energy. It has been eaten for thousands of years in many regions of South East Asia, where coconut trees arethe native. Organically grown, naturally gluten free sustainably harvested and ethically sourced – as good for the Earth as it is for you.
Organic Coconut sugar can be used to replace for sugar; use an equal amount (1:1) in baking or cooking. It is a delicious addition to coffee,tea,yogurt, oatmeal, smoothies and more.
Davidsun Coconuts passion is for pure, authentic, nourishing ingredients and the highest quality organic food and supplements. We source directly from farms to enrich and empower the indigenous people growing these special foods. We are committed to making foods how nature intended – free from herbicides, pesticides, toxins and chemicals, with nothing synthetic added – ever.
Organic coconut sugar is a delicious, all natural and minimally processed sweetener made from the fresh sap of coconut blossoms. In a traditional process similar to making maple syrup, the sap is harvested from the tree and reduced down to syrup and then dried to its final form – simple, natural and delicious. This process allows coconut sugar to retain the nutrients and other benefits of the mighty coconut tree.Along with coconut oil and coconut water, coconut sugar is a wonderful, wholesome gift from the extraordinary coconut tree. Organically grown, naturally vegan and gluten free, sustainably harvested and ethically sourced – as good for the Earth as it is for you.
While cane sugar is 100% sugar, coconut sugar is only 78% sugar, meaning 22% is made up of vitamins, minerals, antioxidants, fibers and even a few beneficial fatty acids. This special sugar is also rich in antioxidants and a special kind of fiber called inulin. Its superb taste is complex, similar to the earthy caramel-like sweetness of brown sugar.
Coconut sugar is a good source of minerals that many of us lack, like iron, zinc and potassium. Coconut sugar also contains B vitamins, Vitamin C and trace amounts of other minerals like copper, chloride and magnesium.
Coconut sugar contains a special fiber called Inulin. Like other fibers, inulin is not digested and instead benefits the body by acting as a prebiotic. A prebiotic is a nourishing food source for the healthy probiotic bacteria that live in the GI tract that helps them thrive. Inulin rich foods have also been shown to support healthier, more balanced blood sugar levels.
Research shows that coconut sugar has a glycemic index of 35, which isconsiderably low for a sweetener. The glycemic index is a measure of how much a particular food will raise blood sugar levels, with pure glucose setting the standard at 100. With any food over 55 considered ‘high glycemic’, an all-natural, great tasting sweetener in the low range is exceedingly rare. Compared to cane sugar with a nearly double glycemic index of 68, coconut sugar is metabolized slower, providing more steady energy and steadier blood sugar levels. You can have your (coconut sugar sweetened) cake and eat it too, in moderation of course!
This unique sweetener has been eaten for thousands of years in the Philippians,Thailand and other regions of South and South East Asia, where the coconut treeis native.Coconut sugar can be used anywhere you would use sugar – in baking or cooking, in coffee or tea, in yogurt or smoothies, your imagination is the limit. When you need a little sweetness, coconut sugar is a better choice.
Preheat the oven to 350°F. Lightly grease a 9” x 5” loaf pan. In a large bowl, combine coconut sugar and coconut oil. In a small bowl,mash bananas to a chunky consistency and add to sugar/oil mix.Beat eggs slightly and add to banana mixture. In a separate bowl,combine flour, salt, baking powder, baking soda, spices and any optional ingredients. Fold into banana mix 1/3 at a time. Combine but do not over mix. Pour into loaf pan and bake for 45 minutes, the cover with foil to prevent overbrowning. Bake an additional 15-25 minutes until a toothpick comes out clean.
For muffins – fill cups ¾ full and bake 18-23 minutes.